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In some European countries, cooked and often smoked wiener sausages bought fresh from supermarkets, delicatessens and butcher shops may be called by a name (such as in German or French) which translates in English as "Vienna sausage." Traditionally, they are made from spiced ham. Wieners sold as Vienna sausage in Europe have a taste and texture very much like North American "hot dogs" or "frankfurters", but are usually longer and somewhat thinner, with a very light, edible casing. European Vienna sausage served hot in a long bun with condiments is often called a "hot dog", referring not to the wiener itself, but to the long sandwich as a whole.[5][6][7][8][9]

In North America the term "Vienna sausage" has most often come to mean only smaller and much shorter smoked and canned wieners, rather than hot dogs.[10] North American vienna sausages are made similarly to pork wieners, finely ground to a paste consistency and mixed with salt and spices, most notably mustard, then stuffed into a long casing, sometimes smoked and always thoroughly cooked, after which the casings are removed as with hot dogs. The sausages are then cut into short segments for canning and further cooking. They are also available plain (in a gelatin, similar to aspic) or with a variety of flavorings, such as smoke, chili or barbecue sauces.

They are a common staple in lunches for skilled trade workers (such as construction trades)[citation needed] due to their ability to be eaten without being heated, their portability, and their stable shelf life in hot climates. They are often paired with saltine or Ritz Crackers.[11]